Homemade Beef Pot Pie

This fabulous pot pie is simplified with the use of a premade crust.MORE+LESS-

ByScaron

August 4, 2016

Make with

Pillsbury Crescents

Ingredients

1

lb sirloin steak, fat trimmed and cut into 1 inch cubes

2

tbsp all purpose flour

1

tbsp olive oil

1

(14.5 oz) can low sodium beef broth

2

tbsp cornstarch

2

tbsp red wine

2

clove garlic, minced

1

package frozen mixed vegetables

1

tube Pillsbury™ refrigerated Crescent Dough Sheet

Steps

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1

Combine the beef cubes and flour in a resealable bag and toss to coat.

2

Heat the olive oil in a large skillet over medium heat. Add the beef, and cook until browned on all sides. Also, preheat oven to 350°F.

3

Meanwhile, whisk together the beef broth, cornstarch, red wine and garlic. Add to the skillet with the beef. Bring to a boil and then cook for 5-7 minutes, until slightly thickened. Taste and adjust seasoning as desired. Stir in the vegetables (still frozen).

4

Pour the beef mixture into an oval oven-safe dish (a deep one). Unroll the Crescents dough, and fold it in half. Pat into place on top of the prepared beef mixture.

5

Bake for 25-30 minutes, until golden brown on top.

6

Let cool slightly before serving.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

We rarely eat beef in my house anymore. But when I decided to work on an easy pot pie recipe, I just wanted it to be beef … truthfully, in a preparation like this, I would take beef over poultry anyday.

So, my Homemade Beef Pot Pie started with the beef. Actually, sirloin steak, to be precise. Yes, I could have used a less expensive cut, but I find that when you use the best meat you can, the result is better.

The sauce for the beef is a quick homemade version. It’s just a few basic ingredients – a subtle amount of red wine, a little punch of garlic and a bit of cornstarch to thicken the sauce as it cooks. Don’t forget to taste it and adjust the salt and pepper as needed.

Just FYI – Once you’ve made the super easy sauce, the hardest part is over. Next comes adding the veggies – frozen mixed veggies, actually – which cook as the pot pie bakes. As for the topping? It’s crescent roll dough, which makes a bready top that's perfect for sopping up the delicious pot pie juices.

Ultimately, this homemade recipe can be made in an hour or less. Fast. Easy. Simple. Not bad for any night at all!

Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.